Remember though, if you are cooking them on the grill or in the oven, the skin offers natural protection from scorching or overheating. This is especially true with pastured birds who don't take as long to cook.

We've skinned out last few batches. It's really easier, but truthfully I wish we'd plucked at least some. As stated, the skin is needed for a nice roast bird. Skinless you need to crockpot or pressure cook. If you try to bake/roast/grill, they dry out too much.

I have skinned them in the past and really regretted even bothering to raise them. I did NOT enjoy the meat that much. Yes, it's easier, but I raise them to have better tasting chicken, not tasteless chicken that costs more and involves much more work.

Invest in a plucker and make sure you get a good scald (145 to 150 degrees until the wing feathers pull loose easily) and it's really not that bad. You can make a drill-mounted plucker for under $10.

Well snag...the next question is how to make a drill mounted plucker....have to be a cordless drill, I am 73 and a lady so will have to have this made.....How to? Thank you. We raise our chickens as you do for meat am ready to start processing the "old" girls, I really have to put my heart in hiding because I love my chickens, tell myself they are NOT pets but FOOD....it sure helps...seeing the Pee Peeps we have running around makes all the difference in the world...Thank you for your help....

I've skinned birds that I've raised and the meat has still been tremendous. Haven't you eve bought boneless skinless chicken breast? Same concept. I actually will take most of the birds I raise and section then out and have packets of things, legs, wings and breasts. It makes the chicken we freeze feel a lot more like we the process we are used to with buying from the store. Seems like people don't buy whole chickens as often from the store. Just a thought.